Tyrell Pauling (Culinary Mgmt 2003)

JOB TITLE:
Sous Chef, Axis Restaurant at the National Museum of Australia
Park Hyatt Hotel Canberra, Canberra Australia


JOB DESCRIPTION:
Day-to-day food operations for the Hyatt at the National Museum: Oversees food cost control, ordering, labor cost control and “general happiness from the venue executives.”


Trains apprentice chefs and sends them to competitions, winning gold and silver medals.


“Canberra is the capital of Australia and therefore a major attraction. The Catering operations total around $3 million per year, so it is a fairly large venue. The National Museum can hold functions as large as 800 at one time. The Hyatt has its five-star signature restaurant, Axis, located in the Museum. Axis was recently voted Best Informal Modern Australian Dining restaurant in Australia as well as Restaurant of the Year for the Australian Capital Territory. This helps keep me very busy.


“Because this is the Capital, we have the opportunity to serve visiting politicians and embassy employees from around the world. This is always a challenge because each has their idea of great food and service. This produces high demand for fresh and inventive menus and techniques.”


THE ROAD TO SUCCESS:
Started in the industry at age 14, working at small restaurants in his hometown in Nebraska


Worked for the Grand Hyatt Denver for two years while in school


Catering captain and then Assistant Operations Manager at Three Tomatoes Catering


Moved to Australia, where he started at the Hyatt, which also catered at the Australian Parliament House. Had the opportunity to meet and cook for the King of Burma, the Crowned Prince and Princess of Denmark and Prince Charles of England


“Long hours and previous work experience have helped get me to this point.”


ADVICE FOR STUDENTS:
“Get involved with any volunteering opportunities you have. The more you network with those that surround you, the more you learn and grow. Get into competitions. They help push you to improve yourself professionally. Through them you learn new techniques and hone your skills. Never lose your basic skills and get as much industry experience as you can while in school.”